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- - INFUSION
- 50g - dried porcini or mixed mushrooms
- 1 - rooibos teabag
- 500ml - boiling water
- - BOLOGNESE
- 30ml - olive oil
- 1Tbs - butter
- 400-500g - mixed mushrooms, coarsely chopped
- 2 - onions, chopped
- 2 - bay leaves
- 2-4 - garlic cloves, chopped
- 1 - rosemary sprig or (1t) dried rosemary
- 1 Tbs - chopped fresh oregano or (1t) dried oregano
- 100g - tomato paste
- 1can - cherry tomatoes or chopped tomatoes
- 2tsp - brown sugar
- - dash of lemon juice
- - salt and freshly ground pepper
- - TO SERVE
- 500g - spaghetti or linguine, cooked until al dente
- - fresh basil
1 Infusion Put the dried mushrooms and the teabag in a large jug. Pour the boiling water over and set aside to infuse for 15-30 minutes.
2 Bolognese Heat half the oil with the butter in a deep pan. Fry the mushrooms in batches until golden brown. Remove and set aside.
3 Heat the rest of the oil in the same pan and fry the onions until golden brown and soft. Add the bay leaves and garlic and stir-fry for a minute.
4 Add the rosemary, oregano and tomato paste and stir-fry until the paste begins to change colour slightly.
5 Discard the teabag from the infusion. Remove the soaked mushrooms and chop coarsely. Add the mushrooms to the tomato mixture.
6 Add half the infusion to the pan and stir-fry until the mixture begins to simmer.
7 Add the fried mushrooms, remaining infusion and canned tomatoes. Bring to the boil, reduce the heat and simmer over low heat for 15-20 minutes. Stir occasionally to prevent the mixture from burning.
8 Remove the bay leaves and rosemary sprig (if using), and add the brown sugar and lemon juice. Season with salt and pepper.
9 To serve Spoon the mushroom bolognese over the pasta and top with fresh basil.
